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Rhubarb Meringue Dessert

I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. —Jessica Moch Bismarck, North Dakota

12-15 ServingsPrep: 20 min. Bake: 65 min. + chilling

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, lightly beaten
1 cup heavy whipping cream
5 cups sliced fresh or frozen rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

Directions

In a small bowl, combine flour and sugar; cut in butter until
crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at
350° for 20 minutes. Cool on a wire rack.
In a large bowl, combine the sugar, flour and salt. Stir in egg yolks
and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60
minutes or until set.
In a large bowl, beat egg whites and cream of tartar on medium speed

2 of 2

Rhubarb Meringue Dessert (continued)

Directions (continued)

until soft peaks form. Gradually beat in sugar, a tablespoon at a
time, until stiff peaks form. Beat in vanilla. Spread over hot
filling. Bake for 12-15 minutes or until golden brown. Cool on a
wire rack. Refrigerate for 1-2 hours before serving. Refrigerate
leftovers. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 slice) equals 318 calories, 20 g fat (12 g saturated fat), 140 mg cholesterol, 314 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.